Mushroom Frittata

A silky, golden frittata studded with earthy sautéed mushrooms and shallots is the French-inspired breakfast that feels fancy enough for weekend guests but comes together in under 30 minutes. There's something deeply satisfying about a dish that looks like you've been cooking all morning when really, you've barely turned on the stove.

Ingredients:

• 8 eggs (or 12 egg whites for a lighter version)
• 400g mushrooms, sliced
• 2 shallots, thinly sliced
• 60ml cream or whole milk
• 60g Gruyère or Emmental cheese, grated
• 2 tablespoons butter
• 2 tablespoons fresh herbs (chives, parsley, or tarragon)
• Salt and pepper to taste

Method:

1. Preheat your oven to 200°C (180°C fan).
2. Melt butter in an oven-safe skillet over medium-high heat. Sauté mushrooms and shallots until golden and any liquid evaporates—about 8 minutes. Season generously.
3. Whisk eggs with cream, cheese, herbs, salt, and pepper in a bowl.
4. Pour the egg mixture over the mushrooms, stirring gently to distribute evenly.
5. Cook on the stovetop for 2 minutes until the edges begin to set, then transfer to the oven for 12–15 minutes until the centre is just set and lightly golden.
6. Let rest for 2 minutes, slide onto a plate, and serve warm or at room temperature.

Full recipe at Skinnytaste →

Chef's tip: Don't skip resting the frittata after cooking—those two minutes let it firm up just enough to slice cleanly without becoming rubbery.